“Roses are red, my love. Violets are blue. Sugar is sweet, my love. But not as sweet as you.”
Rose Petals Salad (ยำกลีบกุพชกะ ; yam gleep goop cha ga)
Hanuman and Chef Thapakorn Lertviriyavit (Gorn)
A rare perfumed and colorful starter [salad] dish that was adapted from a recipe by a former governor of Nakhon Ratchasima (พระยานครราชเสนี – สหัด สิงหเสนี). This salad is made from rose petals mixed with pork belly, chicken and shrimp, seasoned with chilies, fish sauce, lime juice, palm sugar, and mixed with roasted peanuts, deep-fried shallots and deep-fried-garlic.
3Tablespoonsfresh red long chili (phrik chee fa) (พริกชี้ฟ้าแดง)cut into julienne
Dressing
1/2cupfish sauce (น้ำปลา)+ 2 tablespoons
1/2cuplime juice (น้ำมะนาว)
2tablespoonspalm sugar (น้ำตาลมะพร้าว)
Instructions
Select Damask roses of various colors.
Pick off the rose petals.
Place them in a bowl of cold water, to keep them fresh and crispy.
Cook the pork belly in water, you may add a pandan leaf to add another dimension of fragrance, and then when the pork cooled down, slice it into bite-size pieces.
Cook the chicken breast, and shred it to thin threads.
Cook the shrimp, peel and cut them into halves.
Roast the peanuts over low heat.
With a sharp knife, slice the peanuts into thin pieces.
Cut the fresh long red chilies into thin juliennes.
Deep fry the shallots and garlic until golden and crispy.
Place all the ingredients in a mixing bowl, add the salad dressing.
Mix everything together.
Plate and serve.
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Thai desserts are usually made from common ingredients and therefore very popular. However, it was only during the 17th century that desserts and sweets actually became part of everyday meals. In the old days, they were served only at auspicious occasions and ceremonies.
During wedding ceremonies, for example, four kinds of sweets are usually served, collectively known as “the four plates dessert” (ขนมสี่ถ้วย ; khanohm see thuay). The ancient Thai expression “To eat four cups of dessert” (กินสี่ถ้วย ; gin see thuay ) used in the central region of the kingdom as an idiom referring to a wedding banquet.
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Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.
Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.
Gain access to NEW MONTHLY masterclasses as they become available.
1-1 support from Hanuman to help you achieve your professional Thai culinary goals
The opportunity to join a monthly live two-hour videoconference where I can answer your questions.
one year access for the price of 3 days in-person training.
You will get everything you need to:
When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.
Finally !
Master your Thai cooking skills and expand your repertoire.